I've been trying to figure out how to describe a certain gyokuro flavor I've tasted from both Maiko and O-cha's higher end Uji gyokuro lately. @Shine Magical
kindly shared with me three samples from Maiko's Yamshita Gyokuro sample set. I didn’t do a side by side, but they all have what I can best describe so far as a sweet umami 'green fruit candy‘ (?) complex flavor range, as well as lingering aftertaste and salivation. So far I've tried;
Maiko, the two lower valued samples;
D: Yamashita Shuppin Gyokuro which is a blend of select handpicked crops exhibited at the National Tea Exhibition.
E. Yamshita -Jirushi, the most affordable of high end Yamashita sample set.
I decided to steep these using more leaf and cooler water after a conversation with @davidmarkglass
; 8g/ 60ml (just enough to cover leaves plus a bit more)/ 108f/ 2min. in Jozan III 80ml shigiraki kyusu. Rich yet subtle umami, thick and sweet with some kind of sweet umami 'green candy’ complexity. Rich aftertaste and salivation.
O-cha’s Tsuen Uji Gyokuro Yume no Ukihashi, is a blend of handpicked Gokou and Yabukita cultivars from Uji.
I've posted about this gyokuro few times here. Like Maiko's Yamshita gyokuro, it is also has rich yet subtle umami, thick with a vegetal profile, and has this hard to describe sweet green umami 'green fruity candy’ complex layered profile. 6g/ 90ml/ 135f/ 2min in O-Cha glazed 150ml Shiboridashi. Rich aftertaste and salivation.